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This colorful and filling take on the classic Mexican street snack elote is sure to be a hit with any crowd. This meal manages to capture all of the tastes of traditional elote while changing it into a creamy and cozy casserole that is ideal for get-togethers, potlucks, or any occasion when you want to amaze your visitors with a taste of Mexico.

This Mexican Street Corn Casserole combines the well-loved tastes of elote and turns them into a meal that is suitable for any occasion and is sure to be a hit with a large group of people. Its greatness lies in the fact that it is somewhat spicy, cheesy, and creamy all at the same time, so it is sure to become a customer favorite on your menu.

This casserole will take your taste senses on a trip to the vibrant streets of Mexico, whether you are celebrating with friends and family or just enjoying a meal that will bring you comfort. This delectable Mexican Street Corn Casserole may be made by following these simple


6 Cups.Of of frozen or fresh corn kernels (about 4-5 ears of corn).

1/2 Cup.Of mayonnaise.

1/2 Cup.Of sour cream.

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1/4 Cup.Of melted butter.

1 Tsp.Of chili powder.

1/2 Tsp.Of cayenne pepper (adjust to your spice preference).

2 cloves garlic, minced.

1 Cup.Of crumbled cotija cheese (or feta cheese as a substitute)

1 Cup.Of shredded Monterey Jack or cheddar cheese.

1/4 Cup.Of chopped fresh cilantro.

Juice of a small lime.

Salt and black pepper to taste.

Additional cotija cheese, cilantro, and lime wedges for garnish (optional).


1st Step

Using cooking spray or butter, oil a 9×13-inch baking dish and preheat your oven to 350°F (175°C).

2nd Step

When using fresh corn, cut the kernels off the cob after grilling or roasting the ears until they have a good sear. Simply defrost frozen corn if you’re using it. Separate the corn.

3rd Step

Mix the mayonnaise, sour cream, melted butter, garlic powder, cayenne pepper, lime juice, salt, and black pepper in a mixing bowl. Stir well to combine all the ingredients.

4th Step

Fold the corn kernels, cotija cheese crumbles, and shredded Monterey Jack or cheddar cheese together gently in a large mixing dish. If desired, save some cotija cheese for garnish.

5th Step

Over the corn and cheese mixture, pour the creamy sauce mixture. Everything should be combined well so that the sauce coats the corn completely.

6th Step

Spread out the corn mixture evenly in the baking dish after transferring it there. Bake the casserole for 25 to 30 minutes, or until it is hot and bubbling and the top is beginning to turn brown, in the preheated oven.

7th Step

When the dish comes out of the oven, top it with more cotija cheese crumbles and chopped fresh cilantro for flavor and color. Lime wedges may also be provided to be squeezed over each plate.

8th Step

The best way to eat Mexican Street Corn Casserole is hot. It’s a tasty side dish that goes great with tacos, grilled meats, or just on its own as a comfort food treat

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